Salted Smores Truffles Recipe 455
EASY S'MORES TRUFFLES
Provided by Sunny Anderson
Categories dessert
Time 2h20m
Yield About 36 s'mores truffles
Number Of Ingredients 6
Steps:
- Make the base: In a double boiler (you know the rules, don't let that water touch the bottom of your top pot or bowl), add the milk chocolate chips, bittersweet chocolate chips, sweetened condensed milk and salt. Cook, stirring, until the mixture slightly thickens, 8 to 10 minutes. Transfer to a small baking dish and then refrigerate until solid, 2 to 3 hours.
- Make the coating: Preheat the broiler. Line a large rimmed baking sheet with parchment paper and spread the mini marshmallows in a single layer on the baking sheet. Broil until the marshmallows are black-not brown but black, 2 to 4 minutes. (Rotate the baking sheet as needed.)
- Allow the marshmallows to cool completely (sliding the parchment off of the sheet and onto a plate and placing it in the fridge helps). Once the marshmallows are cooled and hardened, remove and finely chop. Add them to a large bowl with the graham cracker crumbs and stir to combine.
- Remove the truffle base from the refrigerator and, using a small scoop or spoon, make about 36 balls (a bit smaller than a golf ball), roll each in the marshmallow-graham cracker coating and place on a baking sheet. Refrigerate until ready to serve. Serve chilled or at room temperature.
SALTED S'MORES TRUFFLES RECIPE - (4.5/5)
Provided by DeliciouslyDished
Number Of Ingredients 6
Steps:
- Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any remaining large pieces). Add the mini chocolate chips, 1/4 teaspoon salt, and marshmallow fluff and mix well. Roll the mixture into 1-inch balls and place on a wax paper lined baking sheet. Freeze for 15 minutes. Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir. Remove balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with coarse salt. Chill until firm. Enjoy!
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